In a different pot bring your chicken stock to a boil. Whisk in the polenta and reduce heat to medium or low. Stir constantly for about three minutes until you have a creamy consistency (not too dry or too loose). Add gorgonzola, parmesan, butter and season to taste. Spread the polenta on a baking pan lined with wax paper. Let cool (this can be done the day before). Cut the polenta into medallions about 3 inches in diameter and 1/2 inch thick.

Season filet with salt and pepper. Spread or spray butter or oil on the grill. Grill filet to desire temperature.

Cut the red onion into 1/2 inch medallions. Season the onions with salt and pepper. Spread or spray onions with butter. Grill about 3-4 minutes. Spread or spray polenta with butter. Grill polenta until golden brown about 3-4 minutes.

Place the polenta in the middle of the plate. Stack the red onion on top of the polenta. Place the filet on top of the onion. Pour demi glace on top of the filet.